If you work hard during the week, the last thing you want to do when you get home is start cooking. If you plan ahead, you can make life a lot easier. When you have time, make large batches of dinners and stock the freezer with them. Different foods react to freezing in different ways. The trick is knowing what to freeze and what not to freeze. Exposed food in the freezer will dry out and wrinkle, it’s called freezer burn. To prevent this from happening, always cover food well. Sealed containers are good for liquids and cling wrap or foil wrap for other items, plastic bags are also great. Try to make sure you get as much air out of the packing as possible, the tighter the seal the better.
Always use a marking system to keep track of the age of food. Most foods last 3-6 months, so it’s a good idea to mark them with the date and contents. Use masking tape and a permanent marker. Foods that are high in moisture content, such as raw celery, lettuce, cucumber, and tomatoes, do not freeze very well. Any dairy-based liquids, such as milk, cream, and mayonnaise, can tend to curdle or separate, so avoid freezing those as well. Fried foods don’t survive, and neither do custards or icings.
Vegetables will need to be blanched before freezing, which means dropping them into boiling water for a couple of minutes, then putting them in immediately. All meats, stews, pasta sauces, meat pies, and fish will freeze well. Breads and baked goods will freeze for up to 6 months, always freeze cakes without frosting.
The fruit can be frozen and will retain its flavor, but there may be a change in texture. If you want to freeze the eggs, it is best to separate the whites from the yolks and adding a touch of salt or sugar to the yolks will help keep them longer.